Prediction of brightness and surface area kinetics during coffee roasting

How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops

“…Illy and Navarini reported that the preparation of espresso coffee may be summarized in three steps: (i) grinding of roasted coffee; (ii) dosing and tamping; (iii) percolation. Several variables affecting the quality of EC are under the control of the industry, such as coffee variety, preparation of raw beans, degree and type of roasting and the mixture of roasted coffee varieties . On the other hand, the extraction variables of the brew are completely under the control of the barista (i.e.…”

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

“…Fine color correlations with sucrose content (Santos, Viegas, & Pascoa, ), acidity (Santos, Lopo, Rangel, & Lopes, ), moisture, density (Alessandrini, Romani, Pinnavaia, & Rosa, ), and caffeine content (Pizarro, Esteban‐Diez, Gonzalez‐Sáiz, & Forina, ) have also been established. Online roasting control systems via online image monitoring also work on the principle of evaluating variation in surface color/brightness and surface area of coffee beans (Hernandez, Heyd, & Trystram, ). However, the color‐based assessment of roast degree has also become controversial after results were published describing that coffee roasting under different conditions may present the same color (Dutra, Oliveira, Franca, Ferraz, & Afonso, ).…”

Modelling techniques for the control of thermal exchanges in mixed continuous–discontinuous flow food plants

“…The related literature is quite vast and covers several kinds of products as well as unit operations and production processes. Its exhaustive analysis is indeed beyond the scope of this paper, but the interested reader could refer to the papers of Özdemir and Devresb (2000), Nourian et al (2003), Van Loey et al (1995), Kong et al (2007), Ercos ßkun and Özkal (2011), Ko et al (2007), Demir et al (2002), and Hernández et al (2008), for a first limited sample that covers products such as hazelnuts, potatoes, peas, beans, salmon, sausage, mushrooms, and coffee and involves processes such as roasting, storing, thermal processing, fermentation. Other examples can refer to pasteurisation and sterilization of liquid food products in which quality indexes account for the organoleptic and nutrients degradation (see e.g.…”